Ocoa™ Sour Dough Ice Cream

Ocoa™ Sour Dough Ice Cream

Level:
Difficult

Ocoa™ Sour Dough Ice Cream

Used products: Ocoa™ Sour Dough Ice Cream

  • 432 g
    water
  • 520 g
    milk
  • 152 g
    cream
  • 404 g
    dextrose

Preparation: Ocoa™ Sour Dough Ice Cream

Heat in a saucepan to 40ºC.

Used products: Ocoa™ Sour Dough Ice Cream

  • 60 g
    sugar
  • 12 g
    stabilizer
  • 80 g
    powdered milk
  • 60 g
    invert sugar

Preparation: Ocoa™ Sour Dough Ice Cream

Add stirring conitinuously

Heat to 85ºC.

Used products: Ocoa™ Sour Dough Ice Cream

Preparation: Ocoa™ Sour Dough Ice Cream

Remove from heat, add

Quickly chill to 4ºC

Used products: Ocoa™ Sour Dough Ice Cream

  • 100 g
    yeast
  • 80 g
    freeze-dried sourdough

Preparation: Ocoa™ Sour Dough Ice Cream

Mix in a blender and run through the ice cream maker

Keep at -18ºC.

Cocoa pulp

Used products: Cocoa pulp

  • 200 g
    cocoa pulp
  • 2 g
    agar

Preparation: Cocoa pulp

Mix in a saucepan

Bring to a boil, stirring continuously.
Chill and mash until obtaining a smooth and creamy consistency.

Balsamic meringue

Used products: Balsamic meringue

  • 100 g
    sugar
  • 60 g
    egg white
  • 15 g
    balsamic vinegar

Preparation: Balsamic meringue

Mix together in a bowl

Heat in a bain marie to 65ºC until the sugar dissolves.
Beat until peaks form and pipe little peaks of meringue in a Silpat.
Let dry in the oven at a low temperature, around 50ºC for about 6 hours.

Other ingredients

In a deep dish, place a drop of the cocoa pulp, the Chocolate Drops 50% and the fresh litchis on top.
Make a scoop of sourdough ice cream and Ocoa™ dark chocolate couverture 70%. Dip in a bowl of whipped cream and then dip in the balsamic meringue so that they blend together. Serve the scoop on top of the litchis.
Serve the dessert in a dish that resembles resting bread dough.